Grilled Beef & Couscous Salad with Curry Vinaigrette
Prep time: 10min
Total time: 30min
Serves: 6
2
Sensations by Compliments Sterling Silver Beef Kabobs with Vegetables
1 cup
uncooked couscous
250 mL
1 can
chickpeas, drained and rinsed
540 mL
½ cup
diced Comté or Swiss cheese (approx. 2 oz/ 60 g)
125 mL
1
tomato, finely diced
3 tbsp
olive oil
45 mL
2 tbsp
lemon juice
30 mL
2 tsp
honey
10 mL
1 tsp
curry powder
5 mL
¼ tsp
each salt and pepper
1 mL
4½ cups
baby spinach
1.125 L
Per serving: (1/6 of the recipe)
calories
430
fat
16 g
saturated fat
4.5 g
carbs
48 g
sugar
4 g
protein
28 g
cholestrol
45 mg
fibre
7 g
sodium
340 mg
Directions
-
Cook beef kabobs on grill preheated to medium-high 3 to 4 min. per side, or until beef is seared and an instant-read thermometer inserted into beef registers 160˚F (71˚C). Transfer kabobs to plate and cover loosely with foil.
-
Place couscous in large heat-proof bowl. Pour in 1½ cups (375 mL) boiling water and cover with plastic wrap. Let sit 5 min. or until water is absorbed; fluff with fork. Allow couscous to cool.
-
Meanwhile, remove beef and vegetables from skewers and chop into bite-size pieces. Combine beef mixture, chickpeas, cheese and tomato with couscous.
-
In small bowl, whisk together olive oil, lemon juice, honey, curry powder, salt and pepper. Pour over couscous mixture; toss to coat. Add spinach and toss again. Serve immediately.